Fig And Raspberry Bakewell Tart

this crowd captivating dessert is positive to maintain your family and friends entertained

The ingredient of Fig And Raspberry Bakewell Tart

• 435g pkt careme vanilla bean shortcrust pastry or for vallis pastry recipe see observe
• 100g unsalted butter softened
• 1 2 cup 110g caster sugar
• 1 egg lightly overwhelmed
• 100g almond meal
• 1 vanilla bean cut up seeds scraped
• 1 four cup 60ml brandy
• 1 cup 320g raspberry jam
• 8 figs halved
• 125g punnet raspberries plus greater
• 1 four cup 35g icing sugar
• thick cream to serve

The Instruction of fig and raspberry bakewell tart

• ufeffroll out pastry and use to line a 33cm x 12cm square free bottomed tart pan trimming to match chill for 15 minutes
• preheat oven to one hundred eightyu00b0c line tart with baking paper and fill with pastry weights or raw rice bake for 10 mins then dispose of paper and weights bake for a in addition five mins or until golden cool
• place butter and caster sugar in a meals processor and whiz to mix add egg almond meal vanilla seeds and 1 tablespoon brandy then pulse to mix
• spread half of the jam over the bottom of the pastry case then top with the almond aggregate arrange the figs cut aspect up on top of the filling gently pressing down bake for 20 25 minutes till the filling is ready and golden cool barely
• meanwhile blend the raspberries to a puree place raspberry puree in a pan with the icing sugar 2 tablespoons brandy and remaining jam then cook dinner over low warmness stirring for 1 2 minutes till thickened cool barely the puree will continue to thicken on cooling
• drizzle tart with raspberry puree garnish with extra raspberries then slice and serve heat with thick cream

Nutritions of Fig And Raspberry Bakewell Tart

fatContent: 838 173 calories
saturatedFatContent: 41 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 98 grams carbohydrates
fibreContent: 73 grams sugar
proteinContent: n a
cholesterolContent: 10 grams protein
sodiumContent: 98 milligrams cholesterol